CHOCOLATE CHIP ZUCCHINI SCONES

Chocolate Chip Zucchini Scones image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 13

Previous Next

1 1/2 cup(s) all-purpose flour
1/2 cup(s) whole wheat flour
1 tablespoon(s) baking powder
3 tablespoon(s) granulated sugar
1/2 teaspoon(s) salt
6 tablespoon(s) chilled unsalted butter, cut into 1/4-inch cubes
1 cup(s) shredded zucchini, excess water pressed out
1/4 cup(s) mini chocolate chips
1/2 cup(s) almond milk
FOR THE GLAZE
1 1/2 cup(s) powdered sugar
2 tablespoon(s) almond milk
1/2 teaspoon(s) vanilla

Steps:

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a large mixing bowl, combine both flours, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
Toss in zucchini and chocolate chips and coat lightly with the flour mixture. Add almond milk and fold together gently until the mixture begins to come together and is moistened. (Do not knead or over mix the dough.) Turn dough out onto a floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet 2 inches apart and bake 15-17 minutes or until cooked through and golden. Transfer baked scones to a rack and cool for at least 10 minutes.
Make the glaze by whisking together powdered sugar, vanilla, and almond milk until smooth. (If glaze is too thick, add a bit more milk. If it's too thin, add more powdered sugar.) Drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!